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Carrot Cake Breakfast Cookies

Healthy Carrot Cake Breakfast Cookies for Joyful Mornings

Start your day with these Carrot Cake Breakfast Cookies that are nutritious, delicious, and easy to make.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Shredded Carrots Adds natural sweetness and moisture.
  • 1 cup Rolled Oats Provides fiber and chewiness.
  • 1 cup Whole Wheat Flour Substitute with all-purpose flour if desired.
  • 1/2 cup Almond Flour Introduces richness and a nutty flavor.
  • 1/2 cup Unsweetened Applesauce Acts as a substitute for sugar and oil.
  • 1/4 cup Maple Syrup Provides natural sweetness.
  • 1/4 cup Melted Coconut Oil Can be substituted with vegetable oil.
  • 1/2 cup Raisins Adds a chewy texture.
  • 1/2 cup Chopped Walnuts Enhances nutritional value.
  • 1 tsp Ground Cinnamon Crucial for carrot cake flavor.
  • 1 tsp Baking Soda Helps cookies rise.
  • 1/4 tsp Salt Balances flavors.
  • 1 tsp Vanilla Extract Adds aromatic sweetness.
  • 1 large Egg Acts as a binder.
  • 1/4 tsp Ground Nutmeg Complementary spice.
  • 1/4 cup Shredded Coconut Optional for added texture.

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Spatula
  • Measuring cups
  • Measuring spoons

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the shredded carrots, rolled oats, whole wheat flour, and almond flour.
  3. Pour in the unsweetened applesauce, maple syrup, and melted coconut oil, and stir until smooth.
  4. Fold in the raisins, chopped walnuts, ground cinnamon, baking soda, salt, and vanilla extract.
  5. Beat the egg in a small bowl and add it to the cookie dough, mixing well.
  6. Introduce the ground nutmeg and optional shredded coconut, stirring until combined.
  7. Form dough balls about two inches in diameter and place them on the baking sheet.
  8. Flatten each dough ball gently with your palm.
  9. Bake the cookies for 12-15 minutes until the edges are golden brown.
  10. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 80mgPotassium: 150mgFiber: 2gSugar: 6gVitamin A: 100IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

These cookies are kid-friendly, rich in fiber, and versatile for different ingredient combinations.

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